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Perfect Pastel Easter Sugar Cookies Recipe with Glossy Royal Icing

pastel easter sugar cookies - featured image
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These pastel Easter sugar cookies feature a tender crumb with a slight crisp edge, topped with smooth, glossy royal icing that dries to a flawless finish. Perfect for festive celebrations and decorating fun.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • 2 tablespoons whole milk (or almond milk)
  • 3 large egg whites or 4 tablespoons pasteurized egg whites
  • 4 cups (480g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • Gel food coloring in pastel shades (pink, lavender, mint, pale yellow)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Mix dry ingredients: whisk together flour, baking powder, and salt in a medium bowl; set aside.
  2. Cream butter and sugar: beat softened butter and granulated sugar on medium speed until fluffy, about 3-4 minutes.
  3. Add wet ingredients: beat in egg, vanilla extract, and milk until smooth.
  4. Combine dry and wet: gradually add flour mixture to wet ingredients, mixing on low speed until just combined; avoid overmixing.
  5. Chill dough: wrap dough in plastic wrap and refrigerate for at least 1 hour or up to overnight.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  7. Roll and cut cookies: lightly flour surface and rolling pin; roll dough to ¼ inch thickness; cut with Easter-themed cookie cutters and place 1 inch apart on baking sheets.
  8. Bake cookies for 8-10 minutes until edges start to turn golden; avoid overbaking.
  9. Cool cookies on baking sheet for 5 minutes, then transfer to cooling racks to cool completely before decorating.
  10. Prepare royal icing: whisk egg whites until foamy; gradually sift in powdered sugar and add lemon juice; beat on high speed for 5-7 minutes until stiff, shiny peaks form.
  11. Color icing: divide icing into small bowls and tint with gel food coloring to desired pastel shades.
  12. Pipe and flood cookies: outline each cookie with thicker icing, then flood inside with thinner icing; use toothpick to spread icing and pop air bubbles.
  13. Dry and store: let icing dry at room temperature for 6-8 hours or overnight; store decorated cookies in an airtight container.

Notes

Use softened, not melted butter for best dough texture. Chill dough to prevent spreading. For royal icing, use fresh or pasteurized egg whites and let icing dry at room temperature for a glossy finish. If icing hardens while decorating, add a few drops of water to restore consistency. Avoid refrigerating decorated cookies to maintain shine.

Nutrition

Keywords: Easter cookies, sugar cookies, royal icing, pastel cookies, holiday baking, glossy icing, spring dessert

Find it online: https://breezybake.com/perfect-pastel-easter-sugar-cookies-recipe-with-glossy-royal-icing-tutorial/